Name: Creole shrimp and sausage gumbo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 1 tsp canola oil; 2.5 oz andouille chicken sausage, sliced into rounds; 5 oz raw shrimp, peeled and deveined; 1/4 medium yellow onion, diced; 1/4 green bell pepper, diced; 1 stalk celery, diced; 1 clove garlic, minced; 1 1/4 tsp all-purpose flour; 1 tbsp tomato paste; 1 tsp cajun seasoning; 1/4 tsp cayenne pepper; 3 tbsp canned diced tomatoes, drained; 2/3 cup chicken broth; 1 tsp hot sauce; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 20 min

Combine the rice, water, and a pinch of the salt in a small pot. Bring to a boil over high heat, then reduce heat to low and cover tightly. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
Heat half the oil in a 10-inch skillet over medium-high heat. Add the chicken sausage and cook until browned on both sides, about 4 minutes. Remove sausage from the skillet and set aside.
Add the remaining oil to the same skillet. Add the onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes. Stir in the garlic, tomato paste, cajun seasoning, and cayenne, cooking for 1 minute more until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the raw flour taste out. Gradually pour in the chicken broth while scraping the bottom of the pan. Stir in the drained diced tomatoes and return the sausage to the skillet. Bring to a simmer, cover, and cook for 10 minutes.
Add the shrimp to the skillet and submerge them in the liquid. Simmer gently until the shrimp are pink and opaque, about 2 to 3 minutes. Stir in the hot sauce. Taste and add the remaining salt if needed. Done when shrimp are opaque and firm, 145°F.
Fluff the rice with a fork and place it in a shallow bowl. Ladle the gumbo over the rice and garnish with the sliced green onions.

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Ingredients

Instructions

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